Spanish Baked Eggs with Chorizo — Andalusian Flamenco Eggs
Andalusian baked eggs nestled into a smoky tomato sofrito with chorizo, peas, and roasted capsicum, finished in the oven until the whites set and the yolks stay glossy.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200°C. Slice chorizo into 1cm rounds, dice onion and capsicum, grate tomato and garlic, tear jamón, chop parsley, and measure peas.
Sweat
Heat olive oil in a 28cm cast-iron skillet over medium heat 1 minute. Add chorizo, cook 3 minutes until red oil renders. Add onion, capsicum, and 0.5 tsp salt; cook 5–6 minutes until softened.
Build
Stir in grated garlic, sweet pimentón, and hot pimentón off heat 15 seconds. Return to medium, add grated tomato and remaining 0.5 tsp salt, cook 7–8 minutes until sauce darkens and oil pools at edges.
Bake
Stir in peas, level the sauce, crack 6 eggs into shallow wells. Tear jamón over top, transfer to hot oven 7–8 minutes until whites just set and yolks remain glossy.
Plate
Lift skillet to table on a board, scatter chopped parsley over eggs, serve hot from pan with crusty bread for soaking the smoky tomato sofrito.
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